What to eat, drink, and cook in 2013. #14: What Your Bartender is Drinking “It’s weird, it’s black and bitter, it’s minty and strange, and, quite frankly, it tastes like burning,” says Jeffrey Morgenthaler, bar manager at Clyde Common in Portland, Oregon. The Italian digestivo Fernet-Branca is the after-work shot of choice among those who | Read More
Just a couple blocks away from Teardrop Lounge in Portland, Clyde Common is tucked into the Ace Hotel, home to flannel and beard sporting locavores who look like they’ve just come back from cutting their own Christmas tree year-round. Head barman and avid cocktail blogger Jeffrey Morgenthaler soothes the Portlandia set with his eminently balanced, seasonally inspired concoctions; his surprise ace in | Read More
Aging cocktails in wood barrels can soften harsh edges and add layers of flavor. Plus, the results make a remarkable holiday gift. Here’s why to get started right now. I usually keep files on the shelf behind my desk. But recently I made room for a few cute little wooden casks filled with cocktails. It | Read More
A guide to stirring, experimenting with and drinking up the leanest, meanest and jazziest of classic cocktails. Scottish Breakfast: The saltiness of the Scotch cuts perfectly through the perfume-y, dessert-sweet Sherry. A cask-strength Speyside Scotch like Glenfarclas 105 works best… From Jeffrey Morgenthaler of Clyde Common, Portland, Ore.
Fruit preserves have always been a reminder during colder months of the previous summer’s bounty, and there’s no quicker or lovelier path to those memories than with a cocktail. [Morgenthaler] combines tequila and black currant jam, mix rum and fig jelly, and, best of all, shake orange marmalade into a whiskey sour where it adds | Read More
Award-winning mixologist and bar manager at Portland, Oregon’s Clyde Common, Jeffrey Morgenthaler likes to get more conceptual with his sherry cocktails. For the Andalusian Buck, he was “riffing on what I thought would be a very popular drink in Spain,” says Morgenthaler. “Most people don’t know this but Spain is one of the biggest gin-drinking | Read More
Try this! 2012 is the year of Italian aperitifs, according to Jeffrey Morgenthaler, bar manager of Clyde Common in Portland, Oregon. “I like to call them European café cocktails,” he says. “They’re light-bodied and low in alcohol. It’s a drink you can have at 3 or 4 in the afternoon and not be stumbling out | Read More
#2: Black Pepper and Grapefruit Soda For a cool crowd, Jeffrey Morgenthaler, bar manager at Clyde Common in Portland, Oregon, created this mocktail with black pepper syrup. (Boil 1tbsp black peppercorns with 1 cup water for 5 minutes, remove from heat and stir in 1 cup sugar. Chill and strain before using.) Mix 1 oz | Read More
The steel briefcase arrived inside two other boxes, Russian doll-style. Its combination-lock latches flipped skyward with a gratifying snap. In the briefcase, snug inside custom-shaped foam, lay a device that looked like it was designed by a committee made of Steve Jobs, Q from James Bond lore and a sex therapist. My therapy, however, would be | Read More
We’ve heard about the history of eggnog, but what’s the best recipe for making your own as well as all the equally tasty variations? In one corner: my favorite recipe for eggnog. Cocktail blogger and ace bartender Jeffrey Morgenthaler’s recipe is simple, fairly light in texture and has an intense, eggy flavor tempered with brandy | Read More
For a relatively small city, Portland, Ore., is a big cocktail town. It boasts almost a dozen artisanal distilleries, several famous bartenders and, of course, many fine watering holes. And that’s not to mention the annual Great American Distillers Festival it hosts, or the recently established Portland Cocktail Week. And if you should want something | Read More
Clyde Common, Portland, Oregon Jeffrey Morgenthaler oversees the rotating cocktail list at this airy “tavern” adjacent to the Ace Hotel. One to try: the Cranky Lass with Scotch, amaro, apple cider, lemon, allspice liqueur.
A GQ guide to the next ingredient-obsessed, insanely inventive, and downright culinary wave of cocktails. When classic cocktails came roaring back, we were psyched, not to mention buzzed on flips and fizzes and old-fashioneds. These days, top chefs are taking cocktails to new heights, putting serious talent behind the bar and raiding the kitchen for | Read More
As befits the pointy-headed elevation of all simple things, gourmet attention is now being paid to the humble gin and tonic. Specifically, to the tonic. Why would one bother? What’s broke? Well, since the 1970s, the default Schweppes and Canada Dry tonics in the United States have been made with high-fructose corn syrup, which renders | Read More
Norwegian Wood: This cocktail comes courtesy of Jeffrey Morgenthaler, acclaimed bartender at Clyde Common of Portland, Ore. It makes use of aquavit, a Scandinavian cousin to vodka infused with herbs and spices.